INSTANT POT® PASTA E FAGIOLI

Instant Pot® Pasta e Fagioli image

This lovely soup can be on the table in under 1 hour with the help of the Instant Pot®.

Provided by thedailygourmet

Time 55m

Yield 4

Number Of Ingredients 16

Ingredients

1 tablespoon salted butter
2 teaspoons extra-virgin olive oil
½ cup frozen diced carrots
¼ cup minced shallot
1 tablespoon minced garlic
3 ounces prosciutto, chopped
2 ½ cups chicken broth
1 (14.3 ounce) can cannellini beans, drained and rinsed
½ cup ditalini pasta
½ sprig fresh rosemary
1 large California bay leaf
2 sprigs thyme
1 teaspoon granulated garlic
⅛ teaspoon truffle salt
cheesecloth
butcher's twine

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter, olive oil, carrots, shallot, and garlic. Saute for 5 minutes. Add prosciutto and saute for 3 minutes. Mix in chicken broth, cannellini beans, and pasta.
Prepare a bouquet garni by placing rosemary, bay leaf, and thyme onto a piece of cheesecloth. Secure cheesecloth with butcher's twine. Add to the soup.
Cancel Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
Season soup with garlic granules and truffle salt. Remove bouquet garni prior to serving.

Nutrition Facts : Calories 285 calories, Carbohydrate 29.5 g, Cholesterol 30.1 mg, Fat 13 g, Fiber 5.2 g, Protein 11.3 g, SaturatedFat 4.8 g, Sodium 1448.6 mg, Sugar 2.2 g